Chocolate Black Russian
A decadent frozen twist on the classic Black Russian cocktail. This recipe transforms the traditional vodka and coffee liqueur pairing into a sophisticated, boozy milkshake by blending it with rich chocolate ice cream. Ideally served in a champagne flute for an elegant presentation.
What it tastes like
This drink smells of roasted coffee and cocoa beans. The palate is dominated by sweet chocolate and heavy dairy, with a subtle undertone of bitter coffee from the liqueur. It has a thick, velvety mouthfeel and leaves a sugary, mocha-like coating on the tongue.
Flavour profile
Ingredients
- Kahlúa1 oz
- Vodka0.5 oz
- Chocolate Ice Cream5 oz
Preparation
- 1
Place the Kahlúa, vodka, and chocolate ice cream into an electric blender.
- 2
Blend on a low speed setting for a short duration until the mixture is smooth and creamy.
- 3
Pour the blended mixture into a chilled champagne flute.
- 4
Serve immediately.
Substitutions
- KahlúaTia Maria — This results in a less sugary profile with more pronounced vanilla and roasted coffee notes.
- VodkaBourbon — Adding bourbon provides a woody, caramel depth that cuts through the sugar of the ice cream.
- Chocolate Ice CreamCoffee Ice Cream — Swapping the base increases the caffeine presence and makes for a more intense mocha flavor.
Variations
Salted Mocha Russian
Add a pinch of sea salt to the blender to sharpen the chocolate and coffee flavors while reducing the perceived sweetness.
Minty Russian
Substitute half of the vodka for peppermint schnapps to introduce a cooling, herbal contrast to the heavy cream.